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Jalapeño Popper Chicken Chili Recipe

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4.8 from 64 reviews

A creamy, flavorful Jalapeño Popper Chicken Chili that combines tender chicken breast, spicy jalapeños, and creamy cheeses for a hearty and comforting meal. This chili features a perfect balance of heat, smokiness, and creamy richness, making it an ideal dish for cozy nights or gatherings.

Ingredients

Units Scale

Vegetables & Aromatics

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 medium red bell pepper, diced
  • 4 small jalapeños, seeded & minced
  • 4 cloves garlic, minced

Protein & Dairy

  • 1 pound chicken breast, cut into pieces
  • 8 ounce block cream cheese, cut into pieces
  • 1/2 cup sharp cheddar cheese, plus more for garnish

Spices & Seasonings

  • 1 tablespoon cumin
  • 2 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt

Liquids & Canned Goods

  • 15 ounce no salt added diced tomatoes, undrained
  • 2 cups chicken broth or vegetable broth
  • 15 ounce can no salt added canned corn, well-drained

Instructions

  1. Heat oil and sauté vegetables: Heat olive oil over medium-high heat in a large soup pot or Dutch oven. Add the diced onions and red bell pepper. Sauté for about 5 minutes, until softened. Add the minced jalapeños and continue to sauté for an additional 3 minutes. Finally, stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Cook the chicken and spices: Push the sautéed vegetables to the sides of the pot. Place the chicken pieces in a single layer in the center. Sprinkle evenly with cumin, chili powder, paprika, oregano, and salt. Cook the chicken for about 5 minutes until browned on all sides.
  3. Add tomatoes and broth: Stir in the diced tomatoes along with their juices and the chicken or vegetable broth. Scrape any browned bits off the bottom of the pot to incorporate all the flavors. Mix everything well.
  4. Simmer the chili: Bring the mixture to a boil, then reduce heat to medium-low. Let it simmer uncovered for 15 to 30 minutes, stirring occasionally to develop rich flavors and cook the chicken thoroughly.
  5. Add corn and continue cooking: Mix in the drained canned corn and cook for another 15 minutes to blend the flavors and heat the corn through.
  6. Incorporate cheeses and serve: When ready to serve, stir in the cream cheese pieces and sharp cheddar cheese. Stir continuously until the cheeses are completely melted and the chili is creamy. Serve hot with extra cheddar cheese sprinkled on top if desired.

Notes

  • Makes approximately 8 cups of chili.
  • For spicier chili, retain some seeds and ribs of the jalapeños; for milder chili, remove them entirely.
  • Use low-sodium broth and canned goods to control salt content.
  • Can be served with tortilla chips, cornbread, or a fresh salad for a complete meal.
  • Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 2 months.

Find it online: https://clovercuisine.com/jalapeno-popper-chicken-chili-recipe/